Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 18, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘breakfast buns’

By the Book: America’s Best Breakfasts by Lee Brian Schrager and Adeena Sussman

Thursday, October 13th, 2016

BTB_Oct16_2_Round2_1

 

Authors Lee Brian Schrager and Adeena Sussman tapped into their network of culinary friends and chefs across the U.S. to discover some of the country’s best breakfasts. Each region gets its due (shoutouts to Prasino and Half & Half, who represented St. Louis), and I headed to Miami to make chef Ingrid Hoffmann’s Colombian pan de yuca.

Tapioca flour comes from the starchy roots of the yuca plant (also known as cassava), which is found in South and Central America. This superfine powder is easy to find in the specialty aisle of most grocery stores. The instructions were simple; mix everything together and knead to combine. The rich yuca buns came out soft, golden and very cheesy. Unfortunately upon cooling, they deflated into flat discs and the cheese and tapioca flour created a gelatinous core, the texture of which some people found off-putting. Next time, I’ll add more baking powder so they puff up more.

The accompanying oatmeal “smoothie” was a bit of a misnomer. A smoothie implies that fruit comes to the party, but with just oatmeal, milk, cinnamon and vanilla, this “smoothie” was akin to a oatmeal cookie batter milkshake. After that soupy mess, I doubt I’ll eat oatmeal any time soon.

Skill level: Easy – there’s nothing too crazy here, and the book goes well beyond the traditional bacon and eggs.
Other recipes to try: Kimchi pancakes, tortilla de papas
The verdict: The smoothie dampened the experience, so Big Bad Breakfast takes the win this week.

 

BTB_Oct16_2_Round2_2

 

Yuca Buns
10 buns

1 cup tapioca starch (also known as tapioca flour), plus extra for kneading
1 tsp. baking powder
1¼ tsp. kosher salt
¼ cup heavy cream, plus more as needed
2 cups finely grated Oaxaca cheese or other fresh white cheese, such as mozzarella
2 large egg yolks

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together the tapioca starch, baking powder and salt. Stir in the cheese, egg yolks and cream. Once the dough forms a ball, turn it out onto a lightly floured work surface. Using your hands, knead the dough until smooth and not sticky. Add extra cream a tablespoon at a time if necessary to make the dough supple.
• Divide the dough into 10 equal pieces and shape them into balls. Arrange them 1 inch apart on the prepared baking sheet and bake until pale golden, tender, and soft, 18 to 20 minutes. Serve hot.

Old-Fashioned Oatmeal (Avena) Breakfast Smoothies
4 servings

6 cups milk, plus more if needed
1 cup old-fashioned rolled oats
2 Tbsp. sugar, or more to taste
Pinch of cinnamon, or more to taste
1 tsp. vanilla extract (optional)

• In a medium saucepan, bring the milk and oats to a rapid simmer over medium-high heat, stirring to prevent the oatmeal from sticking to the bottom of the pan. Reduce the heat to medium-low and cook, stirring constantly, until the oatmeal is thick, about 10 minutes. Remove from the heat, add the sugar and cinnamon to taste, and cool slightly, 10 to 15 minutes.
• Refrigerate the oatmeal in a sealed container for at least 2 hours or overnight. Transfer the oatmeal to a blender, add the vanilla (if using), and puree until smooth, adding more milk for a thinner shake or ice cubes to chill further. Serve cold.

Reprinted with permission from Clarkson Potter Publishers

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004